Easy2Make Apricot Sponge Cake!
To satisfy your summertime sweet tooth try making this tasty and moist Apricot Sponge Cake . . . that is always a crowd pleaser and most importantly . . . the recipe is truly easy to make!
3 large eggs
150 g sugar
1 tsp vanilla essence
Grated zest of 1 lemon – optional
150 g all purpose flour
1 full tsp baking powder
80 g melted butter
16 – 20 fresh apricots – cut in half and pit removed
Garnish: Icing sugar (confectionary sugar)
Line a jelly roll pan or baking tin (38cm x 26cm) with baking paper.
In mixer, whip together eggs and sugar until light and fluffy. Add vanilla essence and grated lemon zest and mix. Add flour and melted butter and mix.
Pour batter into pan and arrange the apricot halves on top of the batter leaving very little space between apricots!
Bake in a hot oven, pre-heated to 200C (400F) for 20 – 30 minutes.
Remove from oven and cool for about 5 minutes. Generously dust top of cake with icing sugar and set aside.
Serve at room temperature with sweetened whipping cream or yogurt mixed with honey and lemon zest to taste or if you prefer, warm with vanilla ice-cream.
Yield: 12 generous servings or many more mini servings!
This cake is always best when eaten fresh or on the same day as it is made. It does not like the refrigerator so if there are any left over, keep overnight at room temperature. Do not freeze!
Before baking, drizzle batter with apricot halves with a little honey and sprinkle with flaked almonds.
This cake batter is also great with pitted plums or cherries. You may also use sliced apples or pears but then, sprinkle top with cinnamon sugar and almond flakes or finely chopped walnuts.
Recipe for smaller round cake:
2 eggs, 100 g sugar, 1 tsp vanilla essence and a little grated lemon zest, 100 g flour, 1 flat tsp baking powder and 60 g melted butter. About 8 - 10 apricots (cut in half & pit removed).
© KaritasM – May 2018